Posts made in July, 2014

We Have A New Labeling Machine!

Posted By on Jul 14, 2014

Our new labeler has arrived and we couldn’t be happier. What’s not to like about a new machine, newly-designed wine labels, and great wine? Okay, maybe new machines aren’t for everyone, but this will enable us to ship your wine club offerings in something other than brown paper bags…a very good thing. Interested in what this marvelous contraption can do? Thought you’d never ask.. Up to 600 bottles per...

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The Evolution Of Our Wine Label

Posted By on Jul 11, 2014

Our journey to a final wine label started with logo development and a range of prototypes. Working with our designer, we started out simply, and progressed to our final elegant version.   Then we considered these options…   And finally settled on this…   Next came decisions about label shape, colors, and layout of elements. We began with a decision on a dark blue background with gold copy and edge, and added...

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News: Tastings and Tech

Posted By on Jul 9, 2014

We’ve been selling our grass-fed beef at the Trinity County Farmer’s Market in Weaverville for several years, and after being asked to provide wine tastings, too, we’re looking forward to having the necessary permits in place to begin pouring by the end of July or the first part of August. The farmer’s market provides a wonderful range of locally grown fresh vegetables, fruit, eggs, and honey. Fruits range from...

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Historic Hayfork In Photos

Posted By on Jul 7, 2014

A covered wagon delivering goods from neighboring communities, 1890s.  [sm_hr] Natural Bridge is 150 feet long and about 30 feet high, on Dobbins Gulch Road. It is the site of the April 23, 1852 Bridge Gulch Massacre, in which more than 150 of the Wintu people were mis-indentified as harboring a murderer, and killed by 70 American men led by Sheriff William H. Dixon. [sm_hr] The Hayfork Jail in the 1930s. [sm_hr] The Gates family...

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About Grass-Fed Beef

Posted By on Jul 4, 2014

Our Summit Creek Ranch is made up of 690 acres of grasslands supporting our grass-fed beef. Additionally, we lease over a thousand acres of open range. We’ve been selling 100% grass-fed beef for 13 years, and this year we’re offering both beef by the cut at our local farmer’s markets, and through a customer-requested monthly club. Americans have only recently “discovered” the health benefits of grass-fed...

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